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Before you jump to Crock-Pot Beef Pot Roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons why this is so. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get us to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically think that healthy diets call for a great deal of work and will significantly alter how they live and eat. In reality, however, merely making a few modest changes can positively affect day-to-day eating habits.
These more nutritious food choices can be applied to other foods such as your cooking oils. Olive oil has monounsaturated fat which can help to fight bad cholesterol. Olive oil is also a rich source of Vitamin E which has many benefits and is also great for your skin. Although you may already consume lots of fruits and veggies, you may want to consider how fresh they are. If you decide to eat organic foods, you can avoid the problem of consuming crops that may have been sprayed with harmful pesticides. Searching for a local supplier of fresh vegetables and fruits will give you the choice of consuming foods that still have most of the nutrients which are usually lost when produce has been kept in storage before selling it.
Obviously, it’s not at all hard to start incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to crock-pot beef pot roast recipe. You can cook crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Crock-Pot Beef Pot Roast:
- You need Boneless Blade Roast or Chuck Roast (Trimmed)
- Take Medium Onions Quartered or Coarsely Chopped
- Take Garlic Minced
- Get Thyme
- Get Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Get Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
- Use Carton Beef Broth (use less if you like less gravy)
- Use Dijon Mustard
- Get Brown Sugar or Coconut Sugar
- Get Organic All Purpose Flour
- Use Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Get Red Wine
- Take Bay Leaf
- Take Olive Oil
- Use Salt
- You need Pepper
- Provide Garlic Powder
Steps to make Crock-Pot Beef Pot Roast:
- Season all sides of Beef Roast with Salt, Pepper, and Garlic Powder. Season to your taste.
- Heat Olive Oil in skillet over Medium to Medium High heat. Brown all sides of roast. Place Roast in a large Crock-Pot.
- On top of Roast, layer in Onions, Garlic, Potatoes, Thyme, Carrots, Bouillon Cubes, and Bay Leaf. Pour in Red Wine. Add some Salt and Pepper. Remember, the Bouillon adds a lot of Sodium, so you won't need as much Salt.
- In a separate cup or bowl, pour in around a cup of the Beef Broth. Add in Flour, Dijon, and Brown Sugar. Whisk until mixed. Pour into Crock-Pot along with the rest of the Broth.
- Cook on low for 8-10 hours or until the vegetables are soft and the gravy has thickened. The longer it cooks, the better. Taste for seasoning, and add more if needed. Remove Bay Leaf and Thyme Stems, before serving.
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